This soup is pretty simple to make, tastes delicious and is quite filling.
Sweet Corn – 1 can
Onion – 1 (big, chopped fine)
Beans – 10 (stringed and chopped fine)
Carrot – 1 (peeled and chopped fine)
Corn flour – 1 tbsp
Milk – ½ cup
*Ajinomoto – 1 large pinch
Oil – 1 tsp
Salt to taste
To coarse grind:
Green chillies – 2
Grated ginger – 1 pinch
Garlic – 2 cloves (peeled)
To add while serving:
Chilli sauce – 1 tsp
Soya sauce – 1 tsp
Chilli in vinegar – 1 tsp (optional)
Open the can of sweet corn and pour the contents into a vessel, add some water and mix thoroughly to remove lumps.
Boil water and add the beans and carrots to it along with a pinch of salt and switch off the gas. Drain the water after five minutes to ensure that the two are crisp and not overcooked.
Heat the oil in a saucepan and add coarse ground mixture of chillies, ginger and garlic. While frying, add chopped onions and continue to stir till onions are golden in colour. Now, add the beans and carrots and turn the mixture a couple of times. Then, it is the turn of the corn mixture. Pour it over the vegetables and add salt and Ajinomoto.
While the mixture is cooking on a slow gas, mix the milk and corn flour in a bowl and add this to the cooking soup, stirring non-stop. Let the soup boil for a few minutes. Add water to ensure consistency of soup. Switch off after five minutes.
The Sweet Corn Soup is ready to be served.
The three sauces are to be added only while serving in individual bowls and as per taste.
*Ajinomoto is an Oriental salt and is used for additional flavouring. There is word around that it does not suit some people. As I understand it, using baking soda on a regular basis is less healthy compared to using this. Anything used in moderation should not create a problem.